There is something very nice about potato in baked goods. I’ve heard of people who include potato in cinnamon roll dough. What it adds in taste and texture is subtle. I’m at a loss to describe it other than to say, it’s good. I think you’ll like it in this Polish Potato Bread or chleb ziemniaczany (pronunciation).
I love the flavor of this bread and always eat a couple of slices with butter as soon as it’s cool enough to slice. It has a beautiful golden crust and the texture is on the craggy side, better for holding the butter!
Our daughter, the newlywed, made this recipe recently. She made three loaves, and the first one disappeared quickly. She said her husband usually isn’t big on toast in the morning, but he happily toasted a couple of slices of the potato bread in the morning with his eggs.
The texture of this dough has sometimes surprised me. It takes some work to incorporate all the flour. The dough is slightly sticky before rising. After the first rise, it seems wetter if that makes any sense.
Sometimes, I’ve needed to use more than a cup of water to incorporate all of the flour. My only guess is that some potatoes are wetter than others. I’m sure that Paul Hollywood or Magda Gessler could offer us a more precise explanation.
If this recipe has piqued your interest, it’s one of the 54 recipes in my cookbook. The recipes are my favorites, mainly simple dishes, but there are a couple of recipes that are more advanced and might require specialized equipment – smoked Polish sausage and fermenting cabbage to make your own sauerkraut for example.
If you’d like a copy and time is of the essence, I recommend that you order from Amazon. They are the masters of quick delivery. If you’d like an autographed copy and aren’t in a rush, you can order it from my website. I sign books and make a post office run once a week.
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I hope you’ll give this Polish Potato Bread or chleb ziemniaczany a try. I think you’ll love it as much as I do.
PS – Have you seen the Polish surname shirts at the Polish Shirt Store? Just click on the photo below (affiliate link).
A craggy loaf with a golden crust and wonderful flavor.
- 1/3 pound Russet potatoes (give or take an ounce or two)
- 1 packet dry yeast
- 2 2/3 cups flour
- 1 teaspoon salt
- Wash the potato(es) and bring to a boil in salted water with the skin on, or as they would say in Poland “in its uniform.” Simmer until tender and a fork can be inserted easily to the center. Cool in the water. Reservinge the cooking water, and allow the potato to cool. Peel the potato and rice or mash until smooth.
- To a mixing bowl, add the yeast, mashed or riced potato, flour, salt, and 1 cup of the potato cocoking water. Using a stand mixer with a dough hook or a wooden spoon to combine until all of the flour is incorporated and the mixture forms a slightly sticky dough.
- Put into a large, oiled bowl, turn to grease the top of the dough. Cover and let rise for about an hour, until doubled in size. Preheat oven to 400° F. Grease a loaf pan. Add the dough to the prepared pan. The dough is a little soft for rolling into a loaf, but make sure it’s distributed evenly across the pan and the top is relatively smooth. Cover and let rise until doubled in size, 45 minutes to 1 hour.
- Bake for about 40 minutes, until the crust is brown, and the internal temperature has reached 190° F. Remove from over and brush the top of the loaf with butter. Cool in the pan for 10 minutes, then move to a cooling rack. Cool completely before slicing.
Keywords: Polish potato bread,
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.